Use of Artichoke (Cynara scolymus) Flower Extract as a Substituteto Rennet in the Manufacture of Camel Milk Cheese

Abstract

Background: The present study aims to improve coagulation abilities of camel milk using enzyme extracts from artichoke. Methods: The properties of purified extracts were studied in this research and a cheese was manufactured with artichoke extracts. Results: It showed an extraction yield of 38.83% and optimum coagulation conditions of the artichoke enzyme extract were: pH=5; temperature= 55°C; CaCl2 concentration= 0.01M and optimal enzyme concentration= 1%. A fresh cheese made from camel milk with a particular nutritional quality, consistency. The artichoke proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.